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20th Dec 2016

Quick Lamb Chops With Sugar Snaps, Pomegranate, Red Peppers And Feta


  • Lamb Chops
  • Red Peppers
  • Pomegranate
  • Sugar Snaps
  • Parsley
  • Feta Cheese

Lamb chops are one of those cuts of meat that need an interesting side with them to compliment the great flavour they possess.

Given how quick it is to cook the chops I’ve created this quick salad that is perfect for a midweek dinner or would even work for a more formal dinner party or summer BBQ. Spend a little extra on the meat to get some serious quality and you’ll blow your guests away with this dish…


Step 1

Start by chopping up the parsley. Get it as fine as you possibly can and then set to one side for later.

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Step 2

Remove the seeds from the peppers and chop them up into fine strips

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Step 3

Pop them into a pan and cook them as slow as you can for about 15 minutes. You want them to sweeten up naturally. All you want to add to them is olive oil at the start and then to season with salt and pepper – you just want to soften them without much colour.

Step 4

Throw the sugar snaps into a pot of boiling water. They shouldn’t take more than two minutes to cook. As soon as they are cooked whip them off and cool them down immediately under cold running water so as they stay nice and green and fresh.

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Step 5

Pop the pomegranates into a bowl and crumble in a good handful of feta.

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Step 6

Once the sugar snaps are fully cooled down and strained off, throw them into the bowl.

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Step 7

Cooking the chops is simple. A nice griddle pan (or frying pan or even BBQ will also work) on a super high heat. You want to cook them for no more than two minutes on each side. Nicely charred on the outside but pink in the middle.

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Step 8

Throw the parsley into the bowl.

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Step 9

And finally when the peppers have fully cooled down add them in too. Mix everything together and add a little dash of olive oil to bring the dish together.

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Step 10

Scoop a nice generous spoonful of the mix out onto the plate.

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Step 11

When the lamb chops have come off the heat let them rest for a further three minutes and pad off any juices that might be pouring off them. Pop them up in top of the salad mix and serve up immediately.

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You’ll struggle to see a prettier looking dish and with the big bold flavours, and the lovely textures the ingredients bring, this is an absolute winner.

Most people eat lamb chops with something plain like mashed potatoes – but as you can see they can be as exciting and versatile as your own imagination.